Asiye SEİS SUBAŞI

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Publications (6)

• Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels
  European Food Research and Technology 2024 DOI: 10.1007/s00217-024-04560-6
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• The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread
  Journal of Cereal Science 2023 DOI: 10.1016/j.jcs.2023.103637
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• Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality
  Food Bioscience 2022 DOI: 10.1016/j.fbio.2021.101492
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• Trakya-Marmara Bölgesinde Yulaf ( Avena sativa L.) Genotiplerinin Tane Verimi ve Bazı Kalite Özellikleri Yönünden Değerlendirilmesi
  Turkish Journal of Agriculture - Food Science and Technology 2019 DOI: 10.24925/turjaf.v7isp2.145-151.3182
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• Ekmeklik Buğdayda (Triticum aestivum L.) Zeleny Sedimantasyon Analizi ve Diğer Kalite Paramatreleri ile İlişkisinin İncelenmesi
  Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi 2017 DOI: 10.18016/ksudobil.349266
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• Trakya-Marmara Bölgesi’nde İnsan Beslenmesine Uygun Yulaf (Avena sativa L.) Genotiplerinin Belirlenmesi
  Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi 2017 DOI: 10.21566/tarbitderg.359381
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